What you will find here

This is a place to examine plans filled with hope; plans which promise a refuge from chaos; plans which will shape our futures. Veterans with and without PTSD, Pentecostal Presbyterians, Adjudicated Youth, and Artists-Musicians-Writers: I write what I know. ~~~ Evelyn

Thursday, May 15, 2014

SLIVERED ALMOND ONIONS

(This sounds good,
but I would prepare it with leeks rather than onions. Just a thought.)

16 to 20 small
onions

½ cup
butter/margarine

1 cup slivered
almonds

Parboil onions to
loosen outer skin; remove outer skin, stem and root end. (I would have just cut
and removed them while they were raw). Arrange onions in shallow casserole in a
single layer. Dot top of each onion with butter; sprinkle almonds over top.
Cover and bak e at 350 degrees for 45 minutes or until tender. Yield: 8
servings.

To meet my
needs of being “gluten-free”, there are no ingredients that have wheat in them.
Since one out of one-hundred people now have problems with the way the United
States processes their foods, there are plenty of brands which are marked GF
Gluten-free. However, read all the way around the label and determine if there
might be traces of wheat or if the product was processed in a plant or on machinery
that also handles wheat. (These statements are usually NOT found near the list
of ingredients.) If this is the case and you are gluten-sensitive or have a
wheat-toxicity, don’t use it!

I also deleted
recipes which called for hidden gluten – like shrimp, frozen mangoes and
parsnips.

Vegetarian foods allow the use of milk, honey, eggs, and other
non-kill animal products; vegans do
not. I have endeavored to post only recipes with vegan-appropriate ingredients.
If I really liked something, though, that was vegetarian rather than vegan, I
will note it.